Gina Marie's Blueberry Skillet Cake

Gina Marie's Blueberry Skillet Cake

 

Ingredients:

4 Ounces (1 Stick) Unsalted Butter
1 Cup Milk
1 Cup Sugar
1 Cup Flour
1 Teaspoon Ground Nutmeg
1/2 Teaspoon Ground Cinnamon
1 Teaspoon Baking Powder
1 Teaspoon Salt
2 Cups Blueberries (plus optional 1 tablespoon sugar if blueberries are not very sweet)

Directions:

If using fresh blueberries, rinse and drain well.

If using frozen blueberries, microwave for 2 to 3 minutes full power to thaw. Drain liquid.

If blueberries are not very sweet, mix with 1 tablespoon sugar. Set blueberries aside.

Use either a 9" or 10" cast iron skillet with an oven-proof handle and preheat oven to 375 degrees

OR

Use a 10" glass pie pan and preheat oven to 350 degrees

Cut butter into about 8 slices to speed melting process, place in skillet/pan then put in oven until the butter is melted. Keep an eye on the butter -- you don't want it to burn. As soon as the butter has melted, remove skillet/pan from oven.

In a medium-large bowl, mix together milk, sugar, flour, nutmeg, cinnamon, salt and baking powder. Stir until well-blended and relatively smooth. Add the melted butter to the mixture (but DON'T wash or wipe out the pan/skillet) and stir batter until blended.

Pour batter into pan/skillet. Pile the blueberries in the center of the batter. Bake about 30 minutes or until the top and edge of the cake have browned and the blueberries are tender. Makes 6 to 8 servings.

I used frozen blueberries (thawed, drained and mixed with a tablespoon of sugar) in the cake shown below.

I also dust the cake with powdered sugar before serving.

As my Mom and Grandmother always said, "Mangia! Mangia!"

 

Oatmeal Creme Brule

Ingredients:

4   Cups Water
3   Cups Quick- Cooking Oatmeal
1/2 Teaspoon of Salt
6 Egg Yolks
1/2 Cup Granulated Sugar
2 Cups Whipping Cream
1 Teaspoon Vanilla
1/4 Cup Packed Light Brown Sugar
Fresh Berries (optional)

Directions:

1.) Coat slow cooker with nonstick cooking spray. Cover and preheat on HIGH to heat. Meanwhile, bring water to a boil. Immediately pour into preheated slow cooker. Stir in oatmeal and salt. Cover.
2.) Combine egg yolks and sugar in a small bowl. Mix well; set aside. Heat cream and vanilla in a medium saucepan over medium heat until mixture begins to simmer (small bubbles begin to form at edge of pan). Do not boil. Remove from heat. Whisk 1/2 cup hot cream into yolks, stirring rapidly so yolks do not cook. * Whisk warmed egg mixture into cream, stirring rapidly to blend well. Spoon mixture over oatmeal. Do not stir.
3.) Turn slow cooker to LOW. Line lid with 2 paper towels. Cover tightly; coook LOW 3 to 3 1/2 hours or unti custard has set.
4.) Uncover and sprinkle brown sugar over surface of custard. Line lid with 2 dry paper towels. Cover tightly; continue cooking on LOW 10 to 15 minutes or until brown sugar has melted. Serve with fresh berries, if desired.
* Place bowl on a damp towel to prevent slipping
Makes 4 to 6 servings

Chicken Katsu with Tonkatsu Sauce

Chicken Katsu with Tonkatsu Sauce

 

Ingredients:

 

For The Sauce

1/2 cup Worcestershire sauce

1/4 cup ketchup

2 tablespoons soy sauce

pepper to taste

 

For The Chicken

4 skinless, boneless chicken breast halves - pounded to 1/2 inch thickness (To save time I buy the Milanese de pollo at the local Mexican market, so it’s already thin )

salt and pepper to taste

2 tablespoons all-purpose flour

1 egg, beaten

1 cup panko bread crumbs

1 cup oil for frying, or as needed

 

Directions:

Sauce:

For the sauce, stir together the Worcestershire sauce, ketchup, and soy sauce, and a pinch of pepper to taste. Set aside.

For the Chicken

1. Season the chicken breasts on both sides with salt and pepper. Place the flour, egg and panko crumbs into separate shallow dishes. Coat the chicken breasts in flour, shaking off any excess. Dip them into the egg, and then press into the panko crumbs until well coated on both sides.

2. Heat 1/4 inch of oil in a large skillet over medium-high heat. Place chicken in the hot oil, and cook 3 or 4 minutes per side, or until golden brown.

Greek Tortellini Salad

Greek Tortellini Salad

 

 

Ingredients:

 

2 (9 ounce) packages cheese tortellini

1/2 cup extra virgin olive oil

1/4 cup lemon juice

1/4 cup red wine vinegar

2 tablespoons chopped fresh parsley

1 teaspoon dried oregano

1/2 teaspoon salt

1 pound baby spinach leaves

1 cup crumbled feta cheese

1/2 cup slivered red onion

 

Directions:

1. Bring a large pot of lightly salted water to a boil. Add tortellini, and cook for 7 minutes or until al dente; drain.

2. In a large bowl, mix the olive oil, lemon juice, red wine vinegar, parsley, oregano, and salt. Place the cooked tortellini in the bowl, and toss to coat. Cover, and chill at least 2 hours in the refrigerator.

3. Gently mix the spinach, feta cheese, and onion into the bowl with the pasta. Arrange the quartered eggs around the salad to serve.

Broccoli, Rice, Cheese, and Chicken Casserole

Broccoli, Rice, Cheese, and Chicken Casserole

 

Ingredients:

2 cups water

2 cups uncooked instant rice

1.5 pounds of cubed cooked chicken. Also can use shredded chicken as well

1 (10.75 ounce) can condensed cream of mushroom soup

1 (10.75 ounce) can condensed cream of chicken soup

1/4 cup butter

1 cup milk

1 (16 ounce) package frozen chopped broccoli

1 small white onion, chopped

1 pound processed cheese food

 

Directions:

 

1. Preheat oven to 350 degrees F (175 degrees C).

2. In a medium saucepan, bring the water to a boil. Mix in the instant rice, cover, and remove from heat. Let stand 5 minutes.

3. In a 9x13 inch baking dish, mix the prepared rice, chicken, cream of mushroom soup, cream of chicken soup, butter, milk, broccoli, onion, and processed cheese.

4. Bake in the preheated oven for 30 to 35 minutes, or until cheese is melted. Stir halfway through cooking to help cheese melt evenly.

Jagerschnitzel

Jagerschnitzel

 

Ingredients:

1 cup bread crumbs

1 tablespoon all-purpose flour

salt and pepper to taste

2 tablespoons vegetable oil

4 pork steaks or cutlets, pounded thin

1 egg, beaten

1 medium onion, diced

1 (8 ounces) sliced mushrooms

1 1/2 cups water

1 cube beef bouillon

1 tablespoon cornstarch

1/2 cup sour cream

 

Directions:

 

1. In a shallow dish, mix together the bread crumbs and flour. Season with salt and pepper. Place the egg in a separate dish. Heat oil in a large skillet over medium-high heat. Dip pork steaks in egg, then coat with the bread crumb mixture. Fry in the hot oil until browned on both sides and cooked through, about 5 minutes per side.

2. Remove the pork to a platter and keep warm. Add onion and mushrooms to the skillet and cook until lightly browned. Pour in water and dissolve the bouillon cube. Simmer for about 20 minutes. Stir together the cornstarch and sour cream; stir into the skillet. Cook over low heat until thickened but do not boil. Spoon over the pork cutlets and serve immediately.

Yakisoba Chicken

Yakisoba Chicken

 

Ingredients:

1/2 teaspoon sesame oil

1 tablespoon canola oil

2 tablespoons chile paste

2 cloves garlic, chopped

4 skinless, boneless chicken breast halves - cut into 1 inch cubes

1/2 cup soy sauce

1 onion, sliced lengthwise into eighths

1/2 medium head cabbage, coarsely chopped *

2 carrots, coarsely chopped *

8 ounces soba noodles, cooked and drained

 

Directions:

 

1. In a large skillet combine sesame oil, canola oil and chili paste; stir-fry 30 seconds. Add garlic and stir fry an additional 30 seconds. Add chicken and 1/4 cup of the soy sauce and stir fry until chicken is no longer pink, about 5 minutes. Remove mixture from pan, set aside, and keep warm.

2. In the emptied pan combine the onion, cabbage, and carrots. Stir-fry until cabbage begins to wilt, 2 to 3 minutes. Stir in the remaining soy sauce, cooked noodles, and the chicken mixture to pan and mix to blend. Serve and enjoy!

 

*Note:

I use bagged coleslaw mix instead of the cabbage and carrots as it’s already chopped up.